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Perfect. Did not use the lavender honey since I couldn't find any, but I'm not a lavender fan anyway. Loved the crispness with the butter I am sure. With this recipe, I was wishing I had a second pan for madeleines. Easy and yummy.

In response to the previous reviewer, LClarke, I tried mine with self-rising flour instead of all-purpose flour and they rose nicely. I tested the self-rising flour becase I saw it used in another madeleine recipe. Good Luck!

I think these are
very good, but I
didn't give them 4
forks because they
are too sweet.
Also, they didn't
have a very
pronounced "bump"
that are typical of
Madeleines. I'm not
sure what changes
would make the bump
appear.
I will try them
again with less
sugar. Very easy to
make (especially
since I have almond
flour handy).

I agree with the reviewer above that these were really sweet - too sweet for me. But the texture was just right! I tried another recipe with whole eggs and flour... and decided to come back to this one. Anyone have any suggestions for how to tweak the recipe to use less powdered sugar? Also, what do you all think about adding some orange zest?

Thank you for this delicious
recipe ! It is perfect for a snack
with friends. I aslo tested a recipe
from Lenôtre, a famous French pastry
Chef. It is a vanilla and honey
recipe you can find on
http://www.bestoffrenchfood.com/recip
es/1124-vanilla-and-honey-madeleine-
lenotre-recipe.html. Bon appétit !

Absolutely delicious! I used lavender honey but couldn't taste the lavender very much. I think next time, I might just add a pinch of salt.
I did a batch with the metal pan and a batch with the silicone pan. I liked the metal pan more as the ridges came out more distinct.

The texture is great, but it's VERY sweet (there is more powdered sugar than flour and almond meal combined!) and the lavender honey aromas don't come out as much as I expected. The madeleines stuck in the pan and had to be peeled out; this may be my fault because I buttered but didn't flour the mold before putting the batter in.

These were wonderful! I used wildflower honey, because I couldn't find any lavendar honey, even at a so-called Provencal market in Chicago. I then made it a never ending quest, and found some at a reasonable price in the Borough Market while on trip to London. I'll try it again.

These Madeleines were great. Very simple to make. I, too, ground up some almonds and that was fine. I halved the recipe and it yielded about 40 mini Madeleines that were devoured by my family. Cooking time was about 6 minutes. I will definitely try again. I think I will try the full sized ones next time.

These were absolutely delicious, and such an easy recipe. I could not find lavender honey, so I substituted acacia honey.
I made these wonderful fluffy cookies one weekend night, and my husband and I consumed both batches by the next afternoon. I found myself craving them all week, so I made them again.

Fantastic flavor! If you haven't had Lavender Honey
before, it does make a HUGE difference. Unfortunately,
it is also pretty expensive, as in $16 for a 7 oz jar. I use
Mitica Wild Lavender Honey. Super floral, delicious in
tea! I serve these at brunches!

I found this recipe better than the
others which use whole eggs and
flour. I too could not find the
lavender honey and used orange blossom
in one batch and a high end honey in the
other. I didn't taste a difference.
This is a great treat and easy to make.